Berry jellies: the recipe with pectin


Did you solve Tuesday’s riddle? No worries, you still have time till April the 9th to send your answers :)

But now, let’s get back to fruit pastes or jellies. It is with much of joy that I announce that I finally squared the circle! More precisely, I manage to find a type of pectin that is easy to handle and gives reproducible results. The beauty of fruit pastes is that they can be prepared from juice. The purists might turn up their nose, but it is an option, in particular if the fruit you are looking for is not in season (and well, now, it is definitely not the right time for berries, and those you find in the grocery taste nothing :P).

These jellies turned out a bit softer than expected. Next time, I will add more pectin and calcium water for a firmer result.

Berry jellies

Dose for a baking sheet of jellies

  • 1 L of berry juice
  • 400 g of sugar
  • 20 mL of calcium water
  • 4 teaspoons of pectin
  • ¼ teaspoon of citric acid
  • White sugar as needed

Pour the juice in a large pot, add citric acid and calcium water. Bring everything to boil. Mix the sugar with the pectin and homogenize the two (this step is important to avoid that pectin forms lumps once added to the hot liquid). Pour the mixture in the boiling juice, stir well and bring everything to boil. Remove the pot from the stove and let the liquid to cool down a bit, till it gets lukewarm. Pour the liquid in a baking sheet covered with parchment paper and let it cool down till it jells. Sprinkle the fruit jellies with some white sugar and cut it in squares.

Let me now in the comments, if you like the recipe :)